Chemical engineer and analytical chemist who decided four years ago to change her career from the chromatographic picks and pesticide to taste, aromas, microbes, and food. Master in gastronomic science and Ph.D candidate in gastronomic sciences, between Basque Culinary Center and Harvard University.

Currently works at Alchemist, a two Michelin star restaurant in Copenhagen. As a researcher in gastronomy, focusing on science in gastronomy, from sustainability to product development.

Founder, Cornucopia FutureScapes & Singapore Futures Fellow, Lee Kuan Yew School of Public Policy (adjunct)

Luke leads a globally oriented foresight and strategy consultancy with a focus on food security, food-energy-water and sustainability, technology, and geopolitics. He advises on emerging issues, scenarios, and strategic opportunities, and supports foresight capability development on future-readiness initiatives. Focal themes include emerging ESG technology, business and policy opportunities; urban food system transformation; consumer persuasion and countering misinformation; and the future of strategic value chains for the Asia-Pacific, including anti-fragile food systems.

Before founding Cornucopia, he served for two decades in the agri-food and transport spheres of the Singapore public service in a range of leadership, strategic planning, international relations, human capital and infrastructure development, operations, and corporate governance roles.

Dr. Tiff Mak is a research scientist working at the intersection of Microbial Ecology, Fermentation and Food Systems. Their interests in living systems started when they were an undergraduate studying Natural Sciences at the University of Cambridge, which subsequently led to a PhD in Cell Biology at the Francis Crick Institute in London studying cell growth control.

On the side, they have worked in restaurant kitchens and have been involved in various collaborative projects to explore flavour and nutrition through fermentation.They are currently at the NNF Center for Biosustainability at DTU, recruiting microbes to build a more sustainable and equitable future food system.

Jenny is a professional chef, author, and speaker working at the intersection of food, identity, and social justice. She leads a nonprofit research organization named Studio ATAO, and runs her own culinary consulting business.

Jenny writes a newsletter titled Way Too Complicated, and has bylines in outlets such as The Washington Post, Eater, The Counter, and Food & Wine.

In pre-pandemic 2020, she gave her first TEDx Talk titled How Food Can Be A Source of Identity, Intimacy, and Vulnerability. In 2022, she was named to Food & Wine's industry Changemakers list, as well as the World's 50 "50 Next" list. Her full biography, food portfolio, awards, and bylines can be found at www.jennydorsey.co.

Malonga is an award-winning chef and entrepreneur hailing from Congo-Brazzaville.

He honed his culinary skills in Germany at Michelin-starred restaurants, and his signature Afro-fusion cuisine is a subtle blend of tradition, modernity and cultures.

Located in Kigali, Rwanda, his newly launched restuarant MEZA Malonga has already been acclaimed by Travel + Leisure and Food & Wine as one of the “world’s best restaurants”.

Through his social enterprise Chefs in Africa, Malonga is committed to shedding light on the continent's gourmet rising stars, for which he was a finalist for Basque Culinary World Prize 2018.

A two-time Forbes 30 under 30 honouree and has spoken at The United Nations.

PhD in Economy and Business Administration, specialized in Social Innovation and Entrepreneurship, who discovered the potential of Gastronomy to work towards a regenerative Food System since 2018.

Proud mother of two with over 17 years of experience in Strategic Consultancy and Education. In love hybrid projects to combine science and action, reflection and experience for transforming realities at every level. Looking into the person, the project, the impact (plural), the financing and ths system thinking.

Daniella is the Director of content at Sweden Foodtech, a sustainable ecosystem for startups and developmental company.

Her background includes a lengthy career as a prominent sommelier and restaurant professional; then pivoting into communications and strategy.

She’s a long time food writer and children’s book author and a consultant on gastronomy and food tech related projects.

Award-winning author, designer, and futurist. As a practitioner, consultant, and educator, John has organized, managed, and facilitated workshops and seminars, multi-stakeholder projects, and foresight gaming systems in over 45 countries on five continents with participants from around the world.

At present, John is a Senior Research Fellow at Westminster International University in Tashkent, Uzbekistan. He also currently serves as faculty for the University of Houston's MA in Foresight. He is also a Co-founder of the Participatory Futures Global Swarm and the newly formed Superfluid Futures.

Event producer specialised in gastronomic events, University professor and Sommelier with a focus on fermented drinks.

She strongly believes in the power of education as a way to transform the Hospitality industry and to give better opportunities to their members.

Currently she combines event production with teaching Customer Experience at CETT University and training Hospitality teams in all things service and beverage.

Chazz Titus is a multidisciplinary professional in business consulting, management, strategy, gastronomy and food design. His diverse experience results in an exceptional synergy that goes beyond the counsel of an individual manager, consultant, designer or executive chef.

His work at private equity firms and Michelin-starred restaurants gives him a deep understanding of the restaurant business, which he applies to create new concepts or optimize existing operations.

His practice revolves around creating Contemplative Gastronomy.

Gastronomic consultant for restaurants and companies, with more than 15 years of experience. Worked in 3-star restaurants in Spain and France and have worked as a consultant for over 6 years, in addition to operating an industrialized Venezuelan dessert factory for 7 years.

Her life has always been tied to food and the world of restaurants, which is why today she works on creating gastronomic concepts and ideas for all types of clients. She’s a faithful believer in the standardization, regularization of processes and in the constant training and education of the staff since it is the only way to achieve profitable, efficient and long-term business.

Strategic designer, foresight strategist, researcher, and lecturer.

He works as a Research Affiliate at Institute for the Future and is a co-founder of Diagonal: a research, design, and futures studio based in Mexico City.

He is the Director of the MA Design Studies at CENTRO in Mexico City, where he also teaches systems thinking and futures studies. He is also a board member of Plurality University Network.

Born in Barranquilla, Colombia, she studied Law and, at age of 21 decided to emigrate to the United States. In 2016, she founded her research project and pop-out of migrant cuisine La Tropi-Kitchen. Focused on sharing cuisine and knowledge with bearers of gastronomic tradition throughout the Colombian territory, with indigenous, peasant, Afro and Arab communities.

In 2020 Stephanie and Tropikitchen received the recognition of "Good practice of Ibero-American community migrant cuisine" from Ibercocinas.

Stephanie lives in Brooklyn, working on her pop-out projects and the post-production of her documentary about artisanal fishing in the Colombian Caribbean “From the sea to your plate”

Vayu is a scientist, chef, educator and a current Miller Fellow at University of California, Berkeley. Cooking and science has brought him to restaurants and labs around the world.

He recently earned his PhD in biochemistry from Harvard University, working in the lab of Emily Balskus, studying how bacteria living in the human gut digest food and medicine.

Currently, he works at the Joint Bioenergy Institute and at UC Berkeley with Jay Keasling’s team, characterizing and engineering fungi for the production of sustainable and delicious foods.

Vayu loves sharing his passion for cooking & science, and runs the organization Young Chefs, which uses cooking to teach science in classrooms all around the world.

Researcher and innovation consultant. Eli has worked on market research and innovation projects for FMCG brands, applying different research and innovation methodologies and leading co-creation dynamics for the development of new human-centric products and services.

During the pandemic she took refuge in Cala Montjoi, in elBulli1846 with the aim of auditing the creative and innovation system of elBullirestaurante to understand what and how it was innovated.

As a researcher, she is interested in gastronomy as a transdicsipline; understanding the different areas of knowledge that allow us to change what already exists and generate new ones, thus having a positive impact on people, companies and nature.

A Chef who thinks more like a Scientist and aims to decipher the claims and lores around the restaurant and the kitchen environment. Founder and Author at Seeds of Modernism, a non-profit platform to build a community of people who are interested in scientific, social, and historic aspects of cooking and gastronomy.

Crossmodalism and Multisensory Experiences are some of his points of convergence taking into consideration their impact on society and also on individuals. Fighting the big 3 -Sustainability, Soundness (Health), and Sensoriality- through the power of community knowledge is his long-term vision.

Agricultural Engineer and PhD on Food Technology, currently a freelance consultant for new food products development and other industrial R&D needs.

She also holds a post as researcher and teacher at the Public University of Navarre (UPNA) where she conducts physical, chemical, microbiological and sensorial testing of food production.

Her main interests lay in the innovation of new sustainable food systems, processing and packaging. By means of the development of projects based on circular economy and valorization of agricultural surpluses and food industry by-products she actively collaborates in the promotion of the sustainable development of territories.

Gastronomy strategist and a founder of Turkey’s first 360˚ strategic gastronomy consultancy company, Efenbi Works.

Dinc has created, developed or transformed gastronomy oriented brands and places for 11+ years. He is a guest lecturer at Izmir University of Economics and a speaker in the field of sustainable gastronomy strategies and branding

Lead Food Technologist in the alternative protein industry, Maria guides the new product development focusing on sensory sciences, technical expertise and feasibility.

Maria has performed in different R&D roles improving her knowledge as far as her product spectrum of food matrices, amassing experience combining culinary science and food development at scale at institutions such as Suntory Beverage and Food Europe and Fundació Alícia.

She considers that the climatic, health and social crisis the Earth is suffering needs gastronomy and food industry to be the engine of the change.

Dharath is a food scholar who explores and involves himself with all things food and sustainability through multidisciplinary approaches.

He holds an MA in Food Studies from New York University. He was the environmental manager at Bo.lan.

Dharath co-founded “wasteland” which is known as Thailand’s first sustainable bar. He works in various areas from waste management, circular economy with farmers and communities, events, product development, connecting people to solve food issues, communications, and sometimes dabble into food writings.

Head and Creative Director of Invisible, a research and design office that explores alternative narratives and frames of reference to expand the imaginaries of brands and organisations.

Invisible's aim is to research through Design, Cultural Theories and Futures Thinking to transform the possibilities of the future through new narratives, variables and innovation models. The company is part of the Jungle21 ecosystem.

Stef carries out her work with a critical perspective on the consequences that business and design have on us, as Society and Nature. She works with organisations helping them to manage complexity thanks to the sensibility and creative processes driven by art and design.

In 2021 and 2022 she has been named as one of the 40 most important futurists in Spain by Forbes Magazine. She also co-organised the international event PrimerEU19 on Futures Thinking in Madrid.

Stef combines her work with lecturing in various postgraduate courses throughout universities and educational centres in the field of Design.

Mexican businessman who has dedicated his professional career to encouraging commercial exchange of experiences and knowledge between Mexico and the European Union through business, entrepreneurship, culture and education.

Founder and General Director of the Mexican Platform for International Cooperation MexiKans, Exporta MX and the International Business Fair - Global Fruit Latam. Co-Founder of the Ibero-American Leadership Network for Development and United Producers of Michoacán.

Featured in 30 Mexican changemaking promises by CNN Expansión 2017, named outstanding Mexican in the European Union by the Global Mexico program, awarded in 2019 to receive the National Award "México en Tus Manos" and nominated in 2020 to receive the international merit medal by the H. Congress of Mexico City.

Member of notable international business associations such as the Executive Growth Alliance, the Global Tech London Advocates, the Business Advisory Board of the International Business Research of the University of Groningen, Business Promoter Partner of the State of Jalisco for the EU, and Representative of the Foreign Trade Commission of COMCE - COPARMEX before the Kingdom of the Netherlands.

Sharp & Sour is a multidisciplinary design studio focused on the futures of food. María Fuentenebro is a food designer and photographer. Mario Mimoso is a speculative designer and futurist.

They help food companies navigate through uncertain times and new food scenarios through envisioning projects, interactive installations, visualizations and exhibitions. They have worked for companies like TEKA, Royal Botanic Gardens Kew, or BayWa Global Produce.

Their projects have been featured in MOLD, It’s Nice That or Gestalten. They’ve been part of the Dutch Design Week, Floriade 2022 and Foodture Barcelona and they have talked at the World Design Embassies, PRIMER21 as well as different universities.

I'm Claudia and I always dance in the kitchen. It is where I have learned to understand what surrounds me. This is why I believe that teaching and communicating gastronomy is essential to building healthy relationships between us and the environment.

Soul In The Kitchen is my personal project. I teach conscious gastronomy, to understand food as a tool for change. Food has social and environmental implications and knowledge allows us to choose.

I have studied Gastronomy and Culinary Arts at the Basque Culinary Center and I have been working in gastronomy communication, as a cooking teacher, in some restaurants, and in a Swedish forest cooking with fire next to a lake. Mañanitas: desayunos y rituales is my first book and I can proudly say that it has been one of my best personal achievements <3. I am currently working as a food writer, food designer, and content creator.

I like doing things with people and projects that inspire me.

He holds a Professional Degree in Gastronomy and Culinary Art from Le Cordon Bleu in Lima, Peru with complementary studies in Agro-ecology and eco-technology for climate change, Food Design, and Food Science.

He has been a professor of cultural entrepreneurship at the National University of Colombia.

He has 5 years of experience working with non-profit organizations coordinating projects with Afro, indigenous, and farming communities. He has organized the Tumaco Gastronomic Festival 2022, as well as a donation of 12.5 tons of food for the World Food Day in Colombia in 2019.

In her extensive professional journey through the American continent and Europe, she has served as head chef at Néctar (Yucatán, Mexico), head pastry chef with the Rausch brothers, stagier at Grace and Alínea (Chicago, 3 Michelin stars) and Noma, recognized as the best in the world for four years.

Her experience as Head Chef of Andoni Luis Aduriz's Mugaritz stands out.

Founding chef of MashpiLAB, a unique project promoted by the Basque Culinary Center and Fundación Futuro, the first gastronomic laboratory in Ecuador with an emphasis on conservation in the Chocó Andino area. The establishment of the network of agroecological suppliers for the Metropolitan Touring chain and the co-creation of products of high gastronomic value for production by the producing communities stand out in their journey.

She collaborates with a large international network of changemakers in the gastronomic space.

After finishing her bachelor’s degree in Gastronomy and Culinary Arts at Basque Culinary Center (San Sebastian), she worked at different restaurants like IndeWulf (Belgium) and Central (Peru). As a chef researcher and professor at Basque Culinary Center, she is taking sustainability as the core of her research and developments, being involved in projects related to wild edible plants, food waste and regional development. She is a candidate for a MSc in Corporate Social Responsibility (CSR).

She has collaborated with educational institutions and Universities and she’s an associate professor at Universidad Internacional del Ecuador. She is currently collaborating with Raíz al Plato, a magazine about environment and gastronomy. She is also part of multidisciplinary experience designs like The College of Extraordinary Experience as R+D head chef.

She’s co-author of Silvestre, a book about wild edible plants, and Descartes, a book about revaluing of food waste.

With more than 20 years of experience in 6 different countries, Mateu Villaret is a passionate, talented and awards-winning chef always looking for the next challenge.

He honed his skills working in Michelin star restaurants in Japan, Netherlands and Spain.

Born in Barcelona and living in Japan for the last 4 years, Mateu now is focuses on spreading Catalan and Spanish food culture, running his restaurant and hosting cooking courses.

He’s proud of his roots: he highlights the recipes he learned from his grandma, adapting those flavours and recipes with modern techniques but with the goal of preserving the essence and soul of her cooking.

His upcoming restaurant in Tokyo will be the pinnacle on his career.

Chef and designer born in Bogotá, Colombia. She founded Ma! Condiments in 2018.

Ma! It is a mixture of 3 worlds: Japanese fermentation techniques, Mediterranean soil and Colombian passion. Combining excellent products from the Iberian Peninsula and the artisanal techniques of Koji, Ma! is dedicated exclusively to the fermentation of A. oryzae and other Aspergillus strains to create umami-packed ferments that are easy to use and enjoy with everything.

Ma! seeks to function as an artisan food project, using and researching old and modern traditions, ingredients and varieties, together with a philosophy of zero waste and circular economy.

Leah is a sustainability researcher and educator She earned her PhD in sustainability from Arizona State University and is currently a professor at University of Waterloo.

She researches the intersections between food and water systems in urban spaces. Through her work in the United States, South Africa, and Singapore, her research brings together stakeholders and industry partners for greater collaboration, knowledge co-production, and policy implementation that can improve food and water security for communities.

She is passionate about bringing creativity into the kitchen, sharing food to bring people together, and changing food systems to become more sustainable for current and future generations.

Graduated in Philosophy, Politics and Economics (top 5 of his class) and with a Masters Degree in Philosophy from the Sorbonne in Paris. He has worked as a researcher at elBulli1846 where he wrote the book Understanding innovation with Ferrán Adrià.

He currently combines his activity as a professor of Innovation and Creativity at the Gasma-CEU University of Gastronomy, while working in the food service industry carrying out educational and training projects.

Psychologist, social entrepreneur, co-founder of Imagina’t Cooperativa and consultant in the People area at focus inside.

These three facets have a common core; the growth of people and teams towards social and emotional sustainability both in society as a whole, and in the organizations to which they belong.

For this purpose, she carried out training actions in soft skills and consulting with very diverse groups, from people at risk of social exclusion and minority groups, primary and secondary education teachers, to managers and teams in recognized organizations at the national and international level. Adopting an active learning model, based on trust and closeness and integrating the gender and diversity perspective.

Francisca is the Founder and Lead Strategist at Tasty Mischief, a PR and Communications consultancy focused on helping female food founders along the value chain to communicate their mission, magnify their voice and scale their impact.

After pursuing a BSc in Nutritional Sciences, she received an MA in Mass Communications from the University of Leicester and has worked in Brand Development, Sales, Media, Advocacy and Public Sector engagement.

She also has special interests in the potential of plant-based living and alternative proteins to alleviate food insecurity and climate change, especially in vulnerable states in the Caribbean.

She is an alumni of the Academy of Women Entrepreneurs (AWE) Incubator program and the ProVeg International Kick Starting For Good.

Since receiving a Ph.D. in materials science from Oxford University, Johnny has helped create delicious things for the world's very best restaurants, bars, and brands. He has a particular focus on using fermentation to unlock deliciousness, circularity and nutrition.

As co-founder and CTO of WNWN Food Labs he is harnessing fermentation to create sustainable, ethical alternatives to unsustainable, unethical foods, starting with chocolate.

He writes and speaks about the future of food and challenges in global food systems through his work with @thisisMOLD, a critically acclaimed editorial platform about designing the future of food.

Food scientist and technologist, Master in Gastronomic Sciences, and illustrator. She specializes in the interactions between disciplines in R&D teams in gastronomy.

She is interested in transdisciplinarity, education, and a broader concept of gastronomy, looking for ways to unite art, science, and gastronomy.

She currently works as a freelance gastronomic scientist, being part of the coordinating team of the master's degree in gastronomic sciences at the Basque Culinary Center, and teaching different subjects of the scientific field in the degree of gastronomic sciences and culinary arts and other masters of this center.

She leads the initiative Mycelium for Education.

Maija studied early childhood education and environmental sciences, but after a couple of environmental education and sustainability projects she found herself working with business development of SMEs. At the same time she dreamed of life at country side, a life of small scale family farm. The dream came true and now she has a small sheep farm, where tourists come to eat in a lovely restaurant ”in the middle of nowhere”.

At the same time Maija is working with restaurants and sustainable travel businesses all around Finland. Her skills hone innovative and sustainable business development, project development and responsibility and sustainability in food and travel business.

Dr. Bryan Quoc Le is a food scientist, food industry consultant, and author of 150 Food Science Questions Answered. He earned his Ph.D. in Food Science from the University of Wisconsin, Madison, where he studied the flavor chemistry of onions and garlic.

He has consulted with food companies in the startup ecosystem including TurtleTree, Black Sheep Foods, ZoomEssence, Sun Bear Bioworks, Plant Perks, Wilderton, and many more. He is currently working with The Good Food Institute on a research project to determine how to sustainably up-cycle agricultural waste products into alternative proteins.

In another life, he walked 2,000 miles across the United States from the Pacific Ocean to the Gulf Coast. He now lives in the lush Pacific Northwest of the United States with his wife, sampling the delicious cuisine of the Puget Sound with Mount Rainier as the backdrop.

Chef Crystal Chiu began her career in the United States from Chicago (Blackbird) to New York City (Daniel). After a few years’ time, she began a year-long journey staging at restaurants throughout the Asia Pacific (Narisawa, Brae) and ultimately landed in Indonesia to work at Room4Dessert Ubud.

It was here that Crystal’s interest in local ingredients expanded. She discovered information on indigenous plants was scattered, resources for area chefs to learn more were limited and interest from Indonesians to value their native plants was minimal. As a result, Crystal founded Asli Food Project ft. Indonesia and used it as a platform to travel across the country and develop relationships with locals to learn about the food ingredients that made up their respective cultures.

Crystal currently resides in Seattle, Washington where she was the executive pastry chef at Canlis. During her time in the Pacific Northwest, she has observed parallels between indigenous Indonesian ethnic groups and the Native American tribes of the Northwest Coast, and thus the Asli Food Project ft. Northwest Coast chapter was born.

Master in Gastronomic Sciences from the Basque Culinary Center, trained as a gastronomic researcher at Alchemist Explore and BCC Innovation. She has a professional background experience cooking in award-winning restaurants in Mexico, the U.S, and Europe.

She’s interested in projects aimed at sustainability, food up-cycling, sensory and consumer science, biodiversity, gastronomic experiences, and the development of product prototypes with gastronomic and responsible focus.

She works connecting science and cooking while exploring ingredient functionality, fermentation, and enzymatic solutions among others

Lukas is an innovation strategist, food system designer, educator and speaker from Germany.

He has a background in economics and completed his master's degree — food culture, communication & marketing — at the University of Gastronomic Sciences in Northern Italy.

For the last six years he has been developing the topic of "Food System Design" on a regional, national and European level. Until 2022, he was project leader of an innovative regional development project of the Free State of Bavaria to establish more sustainability in regional food systems.

Lukas is part of the innovation ecosystem of the Food Campus Berlin, part of the food & climate shaper program of the Future Food Institute, teaches at universities and speaks about food sustainability and regeneration and works with chefs and gastronomy to develop “innovation in place on a regional scale.

John Hutt is a food theorist interested in the confluence of technology, sustainability, and gastronomy. He runs the culinary engineering and R&D at Remy Robotics, a food-tech company in Barcelona.

John also ran the food lab at The Museum of Food and Drink in Brooklyn, working in a community driven way at the intersection of history, culture, identity and food.

Institutions where he has lectured include Parsons School of Design, Monash University, and New York University. Publications include Fermenting Anti-Capitalism, and Koji Alchemy.

He is good at Culinary Engineering and Technology from both a detailed and gestalt perspective; fermentation, food history, culture, theory, future, etC.

Daniel is an award-winning futurist who has worked on a full range of foresight projects with international organisations and the private sector, such as capacity building to research design and delivery.

His research interests are the future of food and post-capitalism futures. In his previous life, Daniel headed the Asia regional office of a San Francisco-based consultancy with clients such as Kering Group, Microsoft, and Wells Fargo.

Daniel has an MS in Foresight from the University of Houston. He co-founded the Participatory Futures Global Swarm and is the Foresight Advisor at the School of International Future's Next Generation Foresight Practitioners (NGFP) practice.

Adriana Sánchez is from Costa Rica. She works as a full time cook in her restaurant Manos en la Masa, and as a part time writer for local and regional magazines. Her main interests are centered in how the cooking systems in restaurants can lead and support social change through education and knowledge sharing.

She develops content and recipes for brands that share the same vision of environmental and human sustainability, and she’s a member of Centroamérica Unida, a cluster of chefs from the region that believe we can help improve the quality of life of rural communities in their countries by promoting better relationships between kitchens and producers and by making the work and history of our ancestors more visible in our day a day work.

Nutrition scientist and food technologist specializing in food innovation, artificial intelligence, and precision nutrition. As Research Director of the Tufts Food & Nutrition Innovation Institute (FNII), Silvia leads innovation initiatives in the areas of precision nutrition, food as medicine, and sustainable nutrition, collaborating with diverse stakeholders including established companies and exciting start-ups in healthcare, wellness, food, agriculture, and advocacy organizations to rethink the global food system.

Silvia also serves as a consultant for academic and industry partners working to define strategic and investment priorities in the health and food spaces, developing novel research studies as well as food and health products and services with a strong consumer-centric vision and state-of-the-art nutrition science. Prior to FNII, Silvia co-founded award-winning start-ups Ethos Genomics and Baravena Foods to help translate scientific and technological advances into real-world impact through precision health and food solutions. As part of the Mycelium network, her goal is to leverage science and wellness strategies to advance brands and deliver innovative products that can inspire and help create healthier and more sustainable futures.

Historian, journalist and researcher with a passion for history of gastronomy, who collaborated on a number of different projects for companies like elBulli Foundation.

She also co-authored Arte the Cocina, one-of-a-kind recipe book of the Spanish Golden Age, and has lectured on the subject at the University of Lleida and the Basque Culinary Center. She has a Master’s Degree in Transmedia Communications and currently works at the Six Senses Hotel in Ibiza, in the Marketing and Communication department, blending the fields of gastronomy and luxury hospitality.

Lucia is from Buenos Aires, Argentina. I graduated with a degree in gastronomy and business. She works in Room4Dessert and Powder Room as head of research and development. Her work consists of the creative aspect and technical part of developing the new tasting menu and new projects that are coming up.

Recognized in 2021 by KM Zero Innovation Hub as one of the 50 people leading the future of food transformation, Abby is a food and sustainability consultant helping companies and communities participate in a food system transformation that is inclusive, healthy, just, and climate-smart. She develops strategic partnerships and programs across sectors that enable environmental, economic, and social sustainability. Abby brings unique insights from her experience as a health-supportive chef, food entrepreneur, senior corporate food manager at Airbnb, and student of sustainability leadership and sustainable food systems.

Abby recently worked as Managing Director for Future Food Institute to expand SDG-aligned innovation in the U.S. food system through partnerships, education, and tangible sustainable innovation projects. Her varied career experience in the food industry contributes to her deep passion for co-creating solutions that build personal and planetary health through social innovation.

Riccardo Astolfi has consecrated his life for years to stories related to food and sustainability. From food production and cultivation, to food communication and sales, to the most deepen nutritional and anthropological aspects.

He now deals with research, development and ethics in the food chain, cooperates with various food companies, associations and professionals with the aim of enhancing every story of good, clean and fair food production.

After a fundamental experience in Slow Food and Terra Madre and twelve years at the head of development at Naturasi, today he creates innovative food products for a huge range of startups in Italy.

He has always written a lot, loves telling stories and writing essays, has published two books, one on Pasta Madre and one on the fermentation of nuts, as well as publishing articles for various magazines.

A deep passion for connections fuels all Da thinks, plans and does. She’s a Strategic & Cultural designer exploring better futures through a design practice nurtured by the power of creativity, the knowledge of nature, meaningful experiences, and synergy.

With +10 years of journey, her design practice is applied to social innovation, business, and strategic design.

As an entrepreneur, she co-founded a cultural design studio for 8 years and worked with organizations such as the IDB, USAID, PUMA, and ABInBev. Later, she explored working with global start-ups such as Domestika and Selina, for which she led projects in creative direction and strategy roles to activate a portfolio of value products and services for different types of audiences.

She collaborated with social impact projects and had the opportunity to live in Romania at WeWilder WWF's innovation hub, the mountains in Costa Rica with an educational project, and bouncing around USA & Spain while working remotely with WWF Peru-Colombia, Alto Peru NGO and Heroes del Planeta a circular economy initiative.

Daniel is a HORECA project manager base in the UK Midlands. He specializes in supply chain and network creation between artisan producers and wholesalers.

He was a chef (Noma, Mugaritz, Mirazur), a Butler (The Savoy London and The Ecole hôtelière de Lausanne), and now, he is studying the WSET Diploma in wines to consolidate his knowledge in hospitality from the three main fronts: food, service and wine.

Since his move to the UK in 2020, he has run the F&B division of a multidisciplinary event company called The Great British Experience. In addition, he consults menu R&D and customer experience for business aviation and runs independent hospitality workshops dedicated to young hospitality professionals.

Co-Founder, MBCH China. Culinary Arts and Gastronomic Sciences graduate from Basque Culinary Center, he trained and developed his culinary skills at different Michelin-starred restaurants, both all around Europe and Asia.

His passion about Eastern cultures, lent he spending two years as the R&D director of Asia 50Best Gallery by Chele restaurant in the Philippines. He has developed numerous academic reseach projects, mainly focusing on food anthropology and food microbiology, in collaboration with different universities such as Ateneo de Manila or ESADE.

During the pandemic, he joined elBulli1846 team in Cala Montjoi in order to work on creativity in the restaurant industry, just before getting back to Asia in order to manage his own consultancy company in China.

Actually, as the co-founder of MBCHina, he is dedicated to offering gastronomic advisory and consultancy services to different businesses within the F&B sector in China.

Mikel is someone who lives inspired by his profession in a healthy and a genuine way.

He started in the sector, studying Gastronomy and Culinary Arts, and working as a cook in recognized restaurants.

After working as a chef and participating in the process of opening a couple of restaurants, he spent three years working as coordinator of the Basque Culinary Center official Master degree. During this time he also coordinated the Test Kitchen, the Laboratory of Food Development and Technology and worked as a professor at the bachelor degree.

He has also worked in research departments like “Alchemist Explore”and published several scientific articles in collaboration with friends and entities.

Biological Engineer, Master in Food Science and Engineering.

She has been working on R&D of new products in the food industry, and her research interests range from the science and engineering of food - including sensorial analysis, molecular interaction, product innovation- to scale-up of industrial processes.

She is committed to the food science transformation, innovation and research for development of a sustainable society.

Degree in Computational Linguistics, IT, and Philosophy at the University of Zürich and in Gastronomy and Culinary Arts at the Basque Culinary Center. Always at the intersection of people, experiences, language, data and somehow food keeps getting into the mix. Been developing a tool to analyze the impact digitalization has had on Swiss law texts over the past few years while learning how to innovate in the culinary world. Currently working on a project about the professionalization of talent in restaurant chains.

A Creative Producer in Experiential Design and Location Based Entertainment, based in Los Angeles, CA with project spanning a global footprint. An MBA graduate from IE Business School in Madrid, Spain; Janet sits at the intersection of Creativity, Business, and People having led international teams through various stages of design processes and empowering teams to reach their full potential.

In producing designs ranging from theme parks, to museums, to dining (and everything in between) — she found a link between social impact and experience design. As an active member of the Social Gastronomy Movement, she’s intrigued by the power of food to transform realities, initiate dialogue, and transfer values between cultures and geographies — through food.

Janet merges her masters in business to foster high performing teams and sustainable practices within creative industries and spaces. She's completed global award-winning projects from conceptual design to onsite construction and integration as Project Manager and Creative Producer. Experienced in organizational design, project and team processes, working with intellectual properties, business development and social impact organizations.

A biologist adsorbed by gastronomy and the sciences around it, with a high affinity to neurophysiology and microbiology. Gastronomic Sciences Master's Graduated from Basque Culinary Center as union nexus between his background and what he really loves. Product Design and Food Design passionate.

He sees gastronomy as a solution for social problems. While he worked as a chef he learned how to work under pressure and the most important thing, he learned how to generate and evoke a good mood under a stressful atmosphere.

Manager and Designer of the Food Alchemist Lab (Food&Beverage R&D Department) at the Future Food Institute, farming microorganisms and advising a wide range of Food Companies around the world.

Currently working as a Fermented Freelance® (Huelva), sharing knowledge and exploring the contamination between and through disciplines in order to "ensure" a better South Spanish food system, for the world.

With 14+ years in operations management and technical function, Tassa focuses on bridging and accommodating the needs within Indonesia’s food industry ecosystem along with channeling global demands in exploring the opportunities in one of the biggest world’s emerging markets.

Her professional track in the industry started right after graduating with a Bachelor Degree in Food Technology from Faculty of Agricultural Technology from one of the top tier universities in Indonesia, Brawijaya University. She served as Head Corporate QFS Department for Big Tree Farms, one of the largest Organic Coconut Sap based products processors. Some of her core responsibilities included setting up the QFS Management system within its supply chain networks of thousands organic farmers, several processing facilities and a plantation across Indonesia.

Currently, Tassa is an independent consultant for local and International MSMEs, where she focuses on Product & Process Development using natural, sustainable and locally sourced ingredients. She specialized in OEM/ODM Project Management, product compliance and regulatory advisor based on Indonesia and International standards such as Indonesian Food and Drug Authority, US FDA, Organic Certification, Fair Trade Certification, Halal, Allergen Management and various Quality and Food Safety management system standards.

Graduated in Gastronomy and Culinary Arts, where she developed two of her two passions, innovation and ice cream. She has worked in the R&D department of the Celler de Can Roca and as a project coordinator in the innovation area at the Alícia Foundation for 4 years. Masters in Food Development and Innovation at the University of Barcelona. ​

She also had an ice cream parlor with ice creams developed especially for businesses.

She lives in Ecuador, where she set up and coordinated a network of foodlabs (Colab Culinaria) spread across the Ecuadorian Amazon, Andes and Coast in order to promote local value chains through research, carrying out social development projects, exchange of knowledge and creation of products with triple impact.

She has been appointed by the Universidad San Francisco de Quito, as head of the gastronomic laboratory.

Researcher in food, science, and gastronomy with a focus on sustainability at institutions such as Fundación Alicia (food and science) and Masía I+R del Celler Can Roca.

Master in Gastronomic Sciences at the Basque Culinary Center, Clara is currently working in education programs, agri-food dynamization, and food innovation and development, specializing in fermentation and valorization of local products. She has worked in restaurants recognized for their gastronomic differentiation and commitment to sustainability, such as SILO (London).

Founder of In-da-ga, an organization devoted to the gastronomic potential of fermentation as a tool for food efficiency, cultural identity, and value generation through upcycling.

She firmly believes in the importance of proposing systems views that contribute to the development of gastronomy, that responds to the challenges of the agri-food sector and working in a network and in a collaborative way.

He is a consultant in design and orange economy; international lecturer; and writes for different media specialized in architecture, art and design. He has been a juror in multiple international design events and is part of the advisory board of the Ibero-American Design Biennial. He has been a university professor at Veritas and CETAV.

He is co-founder and director of FID Costa Rica, considered one of the most relevant events for the creative sector at a regional level. He is also co-founder and creative director of Barrio, a project focused on social and economic development through the articulation of the orange economy. In addition, for the last two years he has been a cultural and gastronomic advisor for the Costa Rican Tourism Institute.

Architect, Computational Food Designer and Professor of Architecture at the American University in Dubai. Currently working on a Ph.D. in artificial intelligence, computational design and digital fabrication, exploring the intersection between architecture and gastronomy. Consultant for chefs and hospitality firms aiming to create unique projects and sophisticated edible pieces reflecting their brand identity.

Since 2018 he has directed @archEatable, an interdisciplinary university project focused on teaching digital design and fabrication techniques transferred from architecture to gastronomy.

Member of the UOU University of Universities Scientific Journal of Architecture editorial committee, and editor-in-chief of number 4, Gastrotecture, focused on his doctoral research subject. Visiting professor at the Basque Culinary Center and the European Institute of Design Kunsthal in Bilbao. His work has been exhibited at international art fairs such as Art Dubai.

Pol is a chef, pastry chef and chocolatier in charge of the R&D department for Echaurren Group in Ezcaray, with 4 Michelin stars in restaurants between La Rioja and Andorra. He also founded his own chocolate Bean to Bar chocolate brand, Chocolates Pol Contreras and is a consultant for restaurants.

His background includes restaurants and pastry shops across Europe as EspaiSucre, Martín Berasategui, Carles Gaig, Pierre Gagnaire, Fauchon, Monvinic and Echaurren.

A gifted culinary creative, Pol follows one simple principle in his life: only play by the book if you have no other choice. By applying this philosophy to his various endeavours, he has been able to break the patterns of the establishment to create what experts have called the ‘fifth chocolate’.

He was selected by Ferran Adrià to be part of the ElBulli Foundation research team and won ‘Pastry Chef Revelation’ award by Madrid Fusión, the Juli Soler 2023 Talent Award and also listed as one of the 50Next Class 2022 and finalist of The Best Dessert 2014 in Mesamérica, México D.F.

He aspires to continue innovating and shaping the chocolate industry by working more closely with farmers and seeking synergies with other arts and sectors.

Dr. Yulie Meneses is a Food Scientist with experience in processing, food safety, product development, and sustainability in the food industry. She worked for five years in academia, mentoring graduate students, and her research has been published in high-impact scientific journals.

Dr. Meneses uses a holistic approach to train product developers, R&D teams, and professionals in the food sector on how to incorporate sustainability concepts in each product they bring to market. Her goal is to help create a sustainable food system for ALL.

Food engineer sitting at the intersection of science, cooking, and innovation.

After studying food engineering in France, she completed a master’s degree in food technology at Wageningen University in the Netherlands. She also learned culinary arts alongside chefs in the French gastronomical school Ferrandi Paris.

Mathilde sees science as a tool to widen the possibilities for culinary innovation. She also strongly believes in the importance of gastronomy as a driver to influence food behaviuors and transform the food system.

As an R&D engineer, she wants to build the bridge between the scientific and culinary worlds to promote creative and sustainable gastronomy.

Food Engineer and BS Nutrition from USFQ. She is an entrepreneur, business development consultant, with more than 12 years of experience in startups. Co-founder of two food processing companies focused on giving added value to local organic ingredients, working from the crops up to the final consumer. She has experience in project management, sales, lean start-up methods, innovative business and product development, food supply chain, quality control and logistics, with strong abilities to relate with other entrepreneurs.

Consultant on high impact projects based on business development for small rural producers, and native communities implementing international organic norms and developing new strategies for producing and selling native crops, defending the environment and the natural resources.

Reported as the "Modern Day Wonka", Jashan is a green building architect specialized in the design of spaces for food. He is the founder of Sugar and Space, a creative agency dedicated to transforming the way we perceive food everyday. The multidisciplinary team creates unconventional boutique spaces for food, conceptualizes and curates bespoke eating experiences, and upcycles food waste into 3D print food.

After pursuing an M.Sc. in International Business from the HULT International Business School specializing in entrepreneurship, Jashan took on a management role at Candytopia, a made-for-Instagram pop up art installation inspired by candy – Willy Wonka in real life, before co-founding Barcelona-based Food Design Nation, a digital platform which connects global food creatives to collaboratively design better futures of food.

Jashan is the founding editor of “FDzeeN: Art, Culture, and Design for Sustainable Food Systems”, and has served as the food and space correspondent for The Dutch Institute of Food & Design. He is currently Director at the Online School of Food Design.

Design Theory and Food Design researcher, consultant, teacher, and keen public speaker. Francesca is the founder of the OSFD Online School of Food Design© (onlineschooloffooddesign.org) and the author of the Food Design Thinking methodology which she brings to companies, schools, and professionals. She is the founding editor of the International Journal of Food Design, the first and only academic journal of Food Design, the founder of the International Food Design Society, and she organised the first, second, and third International Conferences on Food Design.

Francesca earned a PhD in Design Theory applied to Food Design in 2014, she taught Food Design and Design Theory at London Metropolitan University and Auckland University of Technology as a full time lecturer and researcher, and now teaches in various universities as a visiting lecturer.

Francesca runs and teaches at the Online School of Food Design where she works to promote the Food Design discipline through online and in person courses, workshops, events, etc. (francescazampollo.com).

Founding partner at Kost Studio, where he leads daily operations and develops sustainable food concepts and products with focus on the green transition. He co-authored two food culture cookbooks, KÅL and EGN and is an experienced recipe and product developer.

Peter has a decade of experience working in gastronomy at several high end restaurants, including Svinkløv Badehotel, The French Laundry and El Celler de Can Roca before founding Kost Studio. He is also a lecturer on food waste, sustainable food culture, and ecology at KU - Department of Food Science and has led product development workshops, aimed at supporting small and medium-sized food producers.

Born and raised in Florence, he started his career in grandma’s kitchen.

After working for two years in some of the best restaurants in Florence, Filippo decided to start a culinary journey that brought him to work in different places and restaurants around the world.

He has worked in London, Spain, Uruguay, and Peru in highly acclaimed restaurants, such as Central, awarded best restaurant in the world. He also has a Masters from the Basque Culinary Center.

He is currently setting up his own project in The Phillipines.

Born in Spain, from Mexican and Portuguese descent, Inés graduated from the Basque Culinary Center.

She has traveled and worked in different parts of the world, such as Spain, Japan, Australia, and Peru.

She trained in some of the best restaurants in the world, such as Disfrutar (Spain, 2 Michelin Stars ) or Narisawa (Tokyo, 2 Michelin Stars). She has also worked as an R&D chef at the acclaimed peruvian restaurant, Central.

She was part of elBulli 1846, Ferran Adrià’s current project, where she studied the creative characteristics of elBulli’s work.

She is currently working on her own project in The Phillipines.

Louise is a food innovator with diverse expertise inthe industry. As the head of partnerships, she spearheads collaborations with universities and startups to drive progress in R&D, product development, and business growth.

She has obtained her MSc in Food Innovation and Health and a BSc in Food Science and Technology/Engineering from the University of Copenhagen. After 2 years of establishing and being head of the Alchemist test lab she became a partner at Kost Studio. Her areas of expertise include food tech and science, sustainability, entrepreneurship and product development.

Louise is a well known name in the world of science and gastronomy, participating in tv shows, magazines, books, scientific papers and public talks. Additionally she is a guest lecturer and supervisor at Copenhagen University. Her passion for and strong network in the industry makes her a valuable asset to any green and food tech driven project.

Passionate pastry chef, who has been working in the restaurant industry since 2007 training and developing her culinary skills in Uruguay, Lima, New York and San Francisco. These experiences defined her style and care for produce, seasonality, heritage and constant technical development.

In the last years, she has worked as a consultant for different restaurant and hospitality projects in United States, Buenos Aires, Uruguay, Spain and Dubai creating menus, products and recipe development. As well as effective productive systems and leading large teams.

She is now based in London working for Admin Hospitality, in the startup and development of new projects as their executive pastry Chef.

Sustainability Strategist, Systems Innovator and Futurist, focusing on nature restoration, regenerative agriculture, land-use transitions, and emerging nature finance.

Tamara’s career experience combines sustainability, innovation, innovative finance, and impact investment. She’s worked as a strategic consultant – most recently within venture capital and the wider financial ecosystem, and with large corporate clients; as the Head of Innovation for UK Government; and as a climate tech entrepreneur herself. She advises corporate clients, governments, development finance institutes and investors on future opportunities and risks in response to planetary tipping points, economic failures, and social inequality.

Tamara has worked in Africa, Europe, South Asia, the UK, and the US. She holds an MSc in Sustainability and Business and an MA in Design, Strategy, and Innovation, and she was design and art school graduate originally.

Chef Dom Hammond is a plant-based chef whose philosophy is informed by a contentious appreciation of the earth. She sees a holistic relationship between our food systems and the human body and uses this approach to create food that is not only delicious, but also nourishing and sustainable.

In 2016, Dom left behind a successful career in film making and began a journey of transformative healing –both physical and spiritual– through the lens of food. She moved to Perth and trained as a chef focussing on raw and vegan culinary techniques before starting a career as a plant-based chef consultant in Bali. If you’ve eaten at vegan institutions such as Good Mantra, Kynd Community, Nalu Bowls, Peloton Supershop, Drifer, Tyger or Alive Wholefoods (to name a few), it’s likely you will have eaten a from a menu designed by Dom.

These days, you can find Dom back in the kitchen at Tanaman in the Potato Head Desa.

Dom utilises a myriad of gastronomic techniques, both traditional and new-age, to experiment and develop new and familiar flavours using plants found across the archipelago’s many environments. Her root to fruit approach to cooking reimagines fine dining in Bali and highlights the importance of fostering relationships with local growers

Sara has a background in International Economics. She started her professional career in Paris, assisting Swedish companies with their international strategy and business development, she continued her career as consultant and project manager once back in Sweden, focusing on intangible asset management.

Ten years ago she reunioned her passion for food with a professional career and deep dived into the foodspace. Today Sara has threeleged experience from food and agtech, from international business development/scale up, startup founder in San Francisco US, and from corporate innovation for a retail group. With this experience Sara is today a foodsystem advocate, supporting promising innovations to grow and develop products and solutions towards a more sustainable foodsystem. Her core is within market understanding, product design & development, go to market and commercialisation of bright ideas.

Ashley Scarborough is a system change designer and a futurist working in Berlin. She combines both design tools and systems thinking to enable system change towards a planet and people centered future.

Ashley digs into the knottiness and complexity of the food system to understand how to shift the fundamental mental models to be more regenerative. She designs interactive learning experiences for people to engage in new ways of thinking, using food as the medium for storytelling. One project that does exactly this is How We Eat, of which Ashley is the founder.

Jens Almqvist is dedicated to contributing towards a healthy, sustainable food future. He works as a consultant at a strategic level, focusing on sustainability, communication, and business development through innovation. Additionally, he provides support to transformative initiatives and associations. Currently based in Malmö, Sweden, Jens is immersed in a community known for collaboration, innovative food companies, and a vibrant gastronomy scene.

In his youth, Jens had a passion for music and arts. However, he shifted his focus and pursued studies in literature and behavioral sciences at Lund University. During this period, he became aware of the interrelation between food and societal structures, which led him to completely change his course.

Jens' diverse experience in the food industry encompasses various sectors, including business, academia, media, public sectors, and civil society. Some of the roles he holds include writing bi-weekly columns for the morning paper Sydsvenskan, providing strategic leadership for the food incubator at Krinova, and hosting the food-talk show SNACK!.

His passion and expertise lie in creating a positive impact on the food system by fostering sustainability and innovation.

Héloïse Vilaseca is a chemical engineer specializing in the fields of science and cooking. After seven years of collaboration with the Alicia Foundation/ El Bulli, as project manager for food, science, and education projects, she joined Harvard University for a semester as Lab Manager for the Science & Cooking Course in 2011.

Then, she got involved for a couple of years in Paris in a start-up company in food tech. For nine years, she has run La Masia at El Celler de Can Roca, where sustainability, training, and creativity are the main focus.

She is currently working as a codesign engineer at Science for Change, involved in projects on Scientific communication and citizen science.

Explorer of new ideas and the culinary world.

He entered the industry working with restaurants on marketing strategies. His passion for this field has led him to collaborate on food innovation projects, content creation, ideation sprints, branding, business modeling, food service and marketing strategies.

He is currently a partner at Okra Culinary Intelligence (okra.com.mx) where he leads projects with international consumer brands, retailers, B2B companies, startups and producers.

Enrique's goal is to create better relationships between people and food, through information, technology and creativity.

Asmus Gamdrup is a trained Danish Food Historian and writer. Educated from Copenhagen University in 2013. Specialized in cheese and terroir and an expert on sour cherries, cabbage and preservation of fish. Among other subjects. He was the host of the tv series New African Cuisine, broadcasted across Scandinavia, and has published the books KÅL (cabbage), Stevnsbærret (sour cherries) and EGN (terroir). Asmus is a partner and head of culture at KOST Studio, and a member of the Danish Gastronomic Academy.

Sensory Science & Eating Behaviour Scientist. Maria Isabel focuses on achieving healthier eating behaviours while enjoying the eating experience and enhancing satisfaction.

She combines her solid background in food science and regulatory affairs with her passion and expertise for consumer science, food product development, and project management.

Maria has a proven track record of food products in the market, scientific articles and presentations in relevant scientific and business environments. She is committed to uncovering new insights into eating behaviour and consumer science

Academic with business acumen, interested in creativity and disruption in the food industry, and in particular how this creativity impacts the restaurant experience and generates added value.

Currently Associate Professor (Maîtresse de Conférences) of Hispanic Studies and Culinary Arts at ISTHIA (School of Tourism, Hospitality Management and Food Studies), Anne-Claire gives lectures, seminars and co-supervises 3 professional alternate trainings in engineering and management of hospitality and restaurants. As a member of the research centers LL@Creatis (Arts & Communication) and CERTOP (Food Studies), she produces academic research that is disseminated through journal papers and/or in conferences’ speeches. Her main research topics are gastronomic scenographies, food experience, food innovation and multisensoriality in restaurants particularly - but not only - in Spain.

Anne-Claire holds a PhD in Humanities from the University of Toulouse (France) and an MBA in General Management from ISM Munich (Germany), and has 2 years work experience in Munich, Germany, as a Customer Experience Analyst in a scale up company.

Bob is a Chicago-based product developer, sensory scientist, fermentation expert and blogger, writing on the transition to a more resilient food system on @polymorv.

Since graduating with a Masters in Gastronomic Sciences from Basque Culinary Center in 2015, he has developed and scaled products in plant-based, fermentation, spirits, and confectionery. This spans working with Michelin-star chefs to being on production lines to enable sustainable and nutritious innovations that you can find on shelves and online throughout the US and EU.

His current work is focused on Mez Foods, a mesquite-based chocolate startup. He enjoys running, hiking, biking and generally just enjoying the great outdoors.

Laura Valentina Álvarez Solórzano, Gastronomic Coordinator and Head Chef at Iche, a gastronomy learning and innovation ecosystem in the Ecuadorian coast, integrates theory and practice into the School's study program. She teaches techniques, recipes and history of traditional Manabi food, always highlighting the local product and the producer. She is the owner of the Cocosolo hotel-restaurant, where she fuses sea and land with an ancestral Manabi concept and supports the inclusion of rural women.

Valentina has cooked her entire life, learning from her great-grandmother, grandmother and mother, mastering techniques, recipes and Manabi history. A specialist in the manabita oven, an ancestral artifact, Valentina rescues traditional recipes and promotes the use of local products and wild plants, promoting minimal waste cuisine.

Pablo Ibarreche is the chocolatier and founder of the first “bean to bar” chocolate shop in San Sebastián, Lurka. Through their award-winning bars, they fuse Mexican cacao with flavors from the Basque Country.

In 2010, Pablo moved to San Sebastián to study culinary arts. After internships and advanced pastry training at Le Cordon Bleu in Madrid, he discovered his passion for chocolate at the Michelin-starred Hotel Auberge du Soleil in Napa Valley. Back in Spain, Pablo honed his skills at prestigious establishments like the Hotel María Cristina and La Pastisseria de Barcelona, leading to the creation of Lurka Chocolate.

She is a designer, starter and strategist that’s focused on problem solving in service of a better future. She has been helping governments, foundations and start-ups to design and deliver ideas to tackle complex, cross-cutting challenges, such as household energy and sexual and reproductive health, across low and middle income countries. Most recently, she was Brink’s Innovation and Venturing Lead. She has a Masters of Public Administration from the London School of Economics.

After 12 years tackling some meaty challenges, she has decided to turn her attention to a challenge that’s very close to home: food.